Since 2010, pasta from Gragnano has carried the IGP emblem for the protected geographical origin of this Italian specialty. Here, the Pastificio Gentile has been producing the highest quality pasta according to old traditions since 1876. The targeted selection of high-quality durum wheat semolina, ground from the Apulian wheat variety "Saragolla", the use of the purest spring water from Monti Lattari and the processing with bronze molds as well as slow drying, enable a pasta that is second to none. Whether rolled, twisted, pulled or pressed, every format offers the characteristic taste of real durum wheat pasta, with rough surfaces and lasting firmness as well as the necessary elasticity after cooking.